Turkey Soup
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | Ready In: > 5 hrs
Ingredients:
***Turkey Stock***
cooked turkey carcass including wings, neck, etc.
2 stalks celery with leaves, cut in chunks
2 carrots peeled and cut in chunks
2 bay leaves
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
salt
black pepper
3 quarts water
***Turkey Soup***
8 cups turkey stock
1 can (10 ounce size) stewed tomatoes
2 stalks celery, sliced
2 carrots, peeled and sliced
1 onion, chopped
1 can (15 ounce size) corn, drained
2 potatoes, peeled and diced
1 can (15 ounce size) green beans, drained
2 bay leaves
2 cups cubed turkey
1 can (15 ounce size) peas, drained
1/2 pound egg noodles or elbow pasta, cooked
salt and pepper, to taste
Directions:
To prepare the turkey stock, remove all the meat from the turkey carcass and place in an airtight container in the refrigerator.
Break the turkey carcass into pieces so it will fit in your crock pot.
Add the celery, carrots, bay leaves, basil, parsley, salt, pepper, and water to the crock pot. Cover the crock pot and cook on low heat for 18-24 hours (if your crock pot runs "hot" use the warm setting if available).
Strain the bones and vegetables from the stock and transfer the stock to bowl or covered container. Refrigerate overnight. The next day, remove any fat from the surface of the stock.
To make the soup, add the defatted stock, tomatoes, celery, carrots, onion, corn, potatoes, green beans, bay leaves, and turkey to the crock pot. Cover the crock pot and cook on low for 4 hours or until the vegetables are tender. Add the peas and pasta to the crock pot and heat for 20 minutes or until heated through. Remove the bay leaves and adjust the seasoning as needed with salt and pepper.
Serve hot.
Recipe Location: https://www.cdkitchen.com/recipes/recs/241/Turkey-Soup76121.shtml
Recipe ID: 46905
Nutrition:
per serving: 288 calories, 4g fat, 43g carbohydrates, 18g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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